Basque Piperade
This gentle Basque piperade combines sweet peppers, tomatoes and onion with soft-set eggs and a light hint of Espelette pepper.
Ingredients
- green bell pepper2 pcs
- red bell pepper1 pcs
- canned tomato400 g
- onion1 pcs
- garlic2 cloves
- olive oil3 tbsp
- eggs3 pcs
- ground Espelette pepper0.5 tsp
- bay leaf1 leaf
- salt1 to taste
- ground black pepper1 to taste
Instructions
Peel the onion and slice into thin half-rings, then finely mince the garlic. Deseed the green and red bell peppers and cut into strips.
Heat the olive oil in a deep skillet or sauté pan over medium heat. Add the onion and garlic and cook for 7–8 minutes, until the onion turns soft and translucent, without browning it.
Add the pepper strips, stir, cover with a lid and simmer for 15 minutes, stirring occasionally, until the peppers soften.
Add the canned tomatoes, bay leaf, Espelette pepper, salt and black pepper. Bring to a gentle simmer, reduce the heat and cook uncovered for 25–30 minutes, until the vegetables are very soft and the excess liquid has evaporated.
Remove the bay leaf. Crack the eggs into a bowl and beat lightly with a fork.
Pour the eggs into the hot vegetable mixture and cook over low heat for 3–5 minutes, stirring slowly with a spatula, until the eggs are just set but still soft and moist.
Remove the piperade from the heat and serve hot, adjusting the seasoning with extra salt and black pepper if needed.
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